Keto Baked Eggplant Crisps Recipe

About this recipe

A delicious and low-carb baked eggplant dish, perfect for a keto-friendly dinner. These crispy eggplant slices are coated in almond flour and baked to perfection.

Ingredients

• 500 g Organically Grown Small Brinjal
• 200 g Organigram Chia Seeds
• 1 kg Puro Healthy Salt (Sendha Namak)
• 300 g Nutty Yogi Almond Flour (With Skin)
• 100 g Dg1 Garlic Powder
• 1 pc (52 g) On1Y Paprika Powder
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2. Slice 1 medium eggplant into thin rounds, about 1/4 inch thick.
3. 3. In a shallow bowl, mix 2 tablespoons of chia seeds with 6 tablespoons of water and let sit for 5 minutes until it becomes gel-like.
4. 4. In another bowl, mix 1 cup of almond flour, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, and a pinch of salt and pepper.
5. 5. Dip each eggplant slice into the chia seed mixture, ensuring it is fully coated, then press it into the almond flour mixture, covering both sides.
6. 6. Place the coated eggplant slices on the prepared baking sheet in a single layer.
7. 7. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the eggplant slices are golden brown and crispy.
8. 8. Remove from the oven and let cool slightly before serving. Enjoy as a side dish or a light dinner.